Japanese Okonomiyaki Pancakes (Print Version)

Fluffy pancakes with shredded cabbage, tangy sauce, creamy mayo, and smoky bonito flakes for a savory bite.

# What You Need:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2/3 cup dashi stock or water
03 - 2 large eggs
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon baking powder

→ Vegetables & Add-ins

06 - 3 cups finely shredded green cabbage
07 - 1/2 cup thinly sliced green onions
08 - 1/2 cup julienned carrot (optional)
09 - 1/2 cup cooked shrimp, chopped, or cooked bacon slices (optional)

→ Toppings

10 - 1/4 cup okonomiyaki sauce
11 - 1/4 cup Japanese mayonnaise
12 - 1/4 cup bonito flakes (katsuobushi)
13 - 2 tablespoons aonori (dried seaweed flakes)
14 - 2 tablespoons pickled ginger (beni shoga; optional)

→ For Cooking

15 - 2 tablespoons neutral oil (vegetable or canola)

# How To Make:

01 - Whisk together flour, dashi stock, eggs, salt, and baking powder in a large bowl until smooth.
02 - Fold in shredded cabbage, green onions, carrot, and your choice of shrimp or bacon until evenly combined.
03 - Warm 1/2 tablespoon of oil in a nonstick skillet over medium heat.
04 - Scoop approximately 1 cup of batter and shape into a 6-inch diameter round in the skillet. Cook 4 to 5 minutes until golden brown on the bottom.
05 - Turn the pancake gently and cook for another 4 to 5 minutes until cooked through.
06 - Continue cooking remaining batter, adding more oil as needed.
07 - Transfer pancakes to plates and drizzle generously with okonomiyaki sauce and mayonnaise in a zigzag pattern.
08 - Sprinkle with bonito flakes, aonori, and pickled ginger. Serve immediately while hot.

# Expert Advice:

01 -
  • Crispy edges with a tender, almost creamy center—it's the best of both textures on one plate.
  • Completely customizable; you can swap proteins, add more vegetables, or leave things out without ruining the magic.
  • Feels fancy enough to impress people but comes together in less time than you'd think.
02 -
  • Don't overmix the batter once you've added the cabbage—fold gently so you keep the vegetables distinct rather than breaking them down into mush.
  • The bonito flakes really do move from the heat, and it's not just a gimmick; waiting a minute or two after you plate gives you the full experience, plus the pancake sets slightly so it won't fall apart under the toppings.
  • These pancakes are best eaten immediately, but leftover cooked pancakes can be reheated in a skillet over low heat with a touch of oil to crisp them back up.
03 -
  • Use a squeeze bottle for the okonomiyaki sauce and mayo if you have one—it gives you control and lets you create those beautiful zigzag patterns that make these look intentional and restaurant-worthy.
  • If your batter seems too thick after you've folded in the vegetables, a splash more dashi will loosen it without deflating the structure.
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